Description
BBQ Chicken Einkorn Pizza Flatbread, made with all-purpose and whole grain einkorn flour, is inspired by the BBQ chicken flatbread served at Bahama Breeze.
Ingredients
Units
Scale
- 2 1/2 cups / 275 grams all-purpose Einkorn flour
- 2 cups / 200 grams freshly milled whole grain Einkorn flour
- 1 teaspoon instant yeast
- 1 1/2 teaspoons Kosher salt
- 2 teaspoons honey
- ~ 3/4 cup / 195 grams water, more if needed
- 2 tablespoons olive oil, plus more for oiling the dough and bowl
Toppings:
- Your favorite BBQ sauce
- 12 ounces roasted, barbecue or grilled chicken
- Blend of favorite cheeses (smoked mozzarella, colby Jack, Italian, other)
- 1 medium red onion, sliced thinly
Instructions
- Stir the dry ingredients together with a wire whisk or wooden spoon. Then mix the wet ingredients together and add to the dry ingredients. Stir or mix until a loose dough forms. This dough can easily be mixed by hand; no need to use a stand mixer.
- Let the mixture rest for 5 minutes, then mix again until it forms a tacky ball. Transfer the dough to an oiled work surface. Rub a little bit of the oil in your hands and shape the dough into a smooth ball. You don’t need to knead the dough very much. The gluten will develop during the cold fermentation in the refrigerator.
- Place the dough ball in a lightly greased bowl and cover it with plastic. Place it in the refrigerator overnight. The dough can be used after 6 hours or up to three days after you place it in the refrigerator.
- Remove the dough from the refrigerator 2 hours before you plan to bake the pizza. Divide the dough into four equal pieces and shape into tight dough balls. If you plan on making all 4 pizzas, place all of the dough balls on a baking sheet, mist them with spray oil and cover with plastic. Let the dough warm up to room temperature for at least 90 minutes. If you want to save some for another day, wrap the extra balls in plastic wrap (or place in an oiled freezer bag) and refrigerate for up to three days or freeze for up to 3 months.
- Preheat the oven to 450 degrees with a pizza stone (or steel) on the middle rack at least 1 hour before you plan to bake the pizzas. If you don’t have a pizza stone, you can bake it on a baking sheet.
- Spread the dough onto parchment paper. Once the dough has warmed up to room temperature, spread one of the dough balls out onto parchment paper sprinkled with cornmeal or oiled with olive oil. I used olive oil to make it easier to spread.
- Bake the Pizza. Transfer the pizza (on the parchment paper) onto the preheated baking stone (using a pizza peel or the back of a baking sheet) and let it parbake for a couple of minutes. Remove from the oven and add the toppings of your choice. Return the pizza to the oven and let it bake for a few minutes until the cheese is melted.
- Remove the pizza from the oven using a pizza peel or the back of a baking sheet and let it cool slightly before serving.
Notes
Adapted from Country Pizza Dough on the Pizza Quest site
Inspired by the BBQ pizza from Pizza on the Grill
- Category: Pizza